Hoosier Sugar Cream Pie
If you're a fan of delicious, rich, and creamy desserts, my Hoosier Sugar Cream Pie is just what you're looking for. It's an American Classic!
Equipment
- Deep Dish Pie Pan
Ingredients
Pie Crust
- 1 ¼ cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoon unsalted butter cut into small pieces
- 1 large egg very cold
Pie Filling
- 4 tablespoon cornstarch
- ¾ cup granulated sugar
- 4 tablespoon unsalted butter melted
- 2¼ cups heavy cream
- 1 tablespoon vanilla extract
Topping
- 4 tablespoon unsalted butter melted
- ¼ cup granulated sugar
- 2 teaspoon ground cinnamon
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Instructions
Pie Filling
- Add the cornstarch and sugar to a small bowl and whisk until blended.
- Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.
- The mixture is done when it's thick and creamy. Remove the pan from the heat and add the vanilla. Stir to mix in completely.
- Set aside and allow to cool while you make the pie crust.
Pie Crust
- Add the flour, sugar, baking powder and salt to the bowl of a food processor.
- Pulse the dry ingredients 4 times to fully mix the igredients.
- Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.
- Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.
- Turn the dough out of the food processor onto a floured surface (be careful with the blade).
- Flatten the dough into a disc and wrap it with plastic wrap.
- Refrigerate the pie dough for 15-20 minutes before using.
- Preheat the oven to 375° F.
- Roll out pie dough and place it into your pie baking pan. Place the pie pan in the refrigerator until you are ready to bake.
- Place the pie pan on a baking sheet to make it easier to move in and out of the oven.
- Place a piece of parchment over the pie dough and add the pie weights to cover the bottom and sides of the dough.Don't overfill the pie shell.
- Place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.
- Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan.
- Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.
- Place the pie pan back in the oven and continue to bake for 5 minutes until the pie crust is golden brown.Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.
- Transfer the pie crust to a cooling rack and allow it to cool completely before adding the filling.
Assembly and Baking
- Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.
- Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.
- Bake the pie for 25 minutes.
- Turn on the broiler and broil for about 1 minute. Keep a close eye on the pie to make sure it does not burn.
- Remove the pie from the oven and allow it to completely cool (to room temperature) on a wire rack.
- Refrigerate for at least one hour before serving. Keep the pie refrigerated and covered, when not serving.
Nutrition
Calories: 484kcalCarbohydrates: 40gProtein: 4gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 118mgSodium: 83mgPotassium: 93mgFiber: 1gSugar: 25gVitamin A: 1270IUVitamin C: 0.3mgCalcium: 54mgIron: 1mg
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